Lemon Ricotta Pancakes

Mouthwatering Lemon ricotta pancakes are perfect for Mother’s Day, brunch or any special breakfast

These light fluffy pancakes are perfect for a spring brunch. They are light, delicate and melt in your mouth.


4 servings

Serve these extra special pancakes on your best Sunday china.


  • 3 eggs separated
  • 3/4 cup ricotta cheese
  • 1tsp vanilla extract
  • 4 tablespoons butter, melted
  • 1/3 all-purpose flour
  • 2 tablespoons sugar
  • Pinch of fine sea salt
  • Pinch of fine sea salt
  • 2 teaspoons fresh lemon juice
  • Zest of one lemon
simple ingredients make this delicate pancake


  • In a small bowl whisk together egg yolks, ricotta, vanilla and butter
    until fluffy. In another bowl blend flour, sugar, salt, zest. Gently fold in flour mixture. Stir in lemon juice.
  • With a mixer on high beat egg whites until stiff peaks have formed.
    Fold whites into flour/ ricotta mixture until no white streaks appear.
    Fold gently to not deflate the egg whites.
  • With a skillet on medium high, add a pat of butter to coat. Using a
    small ladle, form pancakes. Flip once bubbles have formed on the
    edges and bottom is golden brown. If you flip the pancakes before
    they are set, the batter will splatter. Pancakes are finished when golden brown and fragrant.
  • Top with our strawberry sauce or sifted confectioners sugar. Serve with sliced strawberries, pure maple syrup or additional melted
Gently folding whipped eggs whites into the batter creates a light pancake

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